No offense to 8cut's burgers, but we enjoy their onion rings more. Maybe you're reading this right now because you do, too. Here's how to make something similar at home: crisp onions encased in a puffy, light crust and dusted with smoky barbecue powder.
Ingredients
Soaking Onions
2 large white onions, sliced into half-inch rounds
1 cup heavy cream
2 tbsp lemon juice
Batter
1 tsp baking powder
¾ cup flour
½ cup cornmeal, finely ground
½ tbsp barbecue powder
1 tsp salt
1 cup club soda, chilled
½ cup light beer, chilled
1 cup all-purpose flour
3 tbsp barbecue powder, for finishing
Marinate onions: Combine cream and lemon juice in a mixing bowl. Stir until well mixed. Add the onions to the mixture and marinate for 30 minutes.
Prepare the batter: In a large bowl, whisk together baking powder, ¾ cup flour, cornmeal, barbecue powder, and salt. Stream in club soda and light beer and whisk constantly until a thin batter forms.
Prepare for frying: Heat oil for frying in a wok or deep, heavy-bottomed skillet to 375°F.
Batter onions: Add flour to a bowl. Remove onions from marinade, letting any excess drip off, and transfer to the flour. Toss well, making sure each piece is well coated. Take each piece, shake off excess flour, then dip in wet batter.
Fry onions: Carefully add battered onions to the hot oil, working in batches if necessary. Fry until lightly golden brown. Remove from oil and drain on paper towels. Dust with barbecue powder while hot. Serve immediately.
